167results about How to "Fresh color" patented technology

The invention provides a method for processing ready-to-use edible fungi. The method comprises the steps of enzyme deactivating, precooking, dewatering, packaging and sterilizing, wherein the enzyme deactivating means processing fresh edible fungi for 5 to 20 minutes by using enzyme deactivating aqueous solution at the temperature of between 95 and 100 DEG C; and the precooking means processing the edible fungi for 8 to 15 minutes by using precooking aqueous solution at the temperature of between 95 and 100 DEG C. An edible fungus product processed by the method of the invention not only maintains the original nutritive materials of the edible fungi and the edible function and the appearance characteristics of plant dietary fibers but also endows the product with good color, smell and taste, and has the characteristics of low oil content, no oily mouthfeel, ready-to-use performance and the like; and the edible fungi which have strong seasonal characteristics, difficult fresh preservation, unique flavor, comprehensive nutrient and strong heath care functions can be processed into new modern and convenient edible fungus products with the unique flavor.

A browning inhibitor for the cut fresh vegetable is prepared from cysteine, acetic acid, citric acid, calcium chloride and water. It is applied through washing and cutting fresh vegetable, immersing the solution of said browning inhibitor for 8-15 min, packing and storing at 4-5 deg.C for more than 12 days.

The invention relates to aweto biological vacuum freezing and drying method, belonging to the field of preservation method of animals and plants. The aweto biological vacuum freezing and drying method comprises the steps as follows: (1) the aweto absorbs low-temperature atomized water molecular, the water absorption is 75-80%; (2) quick freezing is carried out for 2-5 hours at the temperature of -50-55 DEG C; (3) the vacuum freezing and drying are carried out for 2-20 hours at the temperature of -45-55 DEG C, so as to lead the moisture content of the finished product to achieve 5-9%. The product obtained by the invention can achieve sanitary requirement of edible fungi which can be directly eaten; the product has good water absorption, really achieves the original shape, colour, tastes and nutritive effect of purely wild aweto, improves the real additive values of the aweto and is suitable for long-term storage.

The invention provides a culture medium for selenium-rich organic edible fungi, which is mainly prepared from the following raw materials in parts by mass: 60-90 parts of culture main material, 10-25 parts of carbon organic fertilizer, 1-5 parts of selenium-rich nutrient element, 1-6 parts of root irrigation culture agent, 0.2-0.5 part of compound probiotic fertilizer and 0.1-0.5 part of plant growth promoter. The method for culturing selenium-rich organic edible fungi by using the culture medium comprises the following steps: mixing the plant growth promoter and compound probiotic fertilizer, and dissolving in water to prepare a liquid; mixing the rest raw materials, adding the liquid, and fermenting to obtain the culture medium; and uniformly mixing a strain with the culture medium for inoculation, culturing for 10-15 days until the hypha are overgrown, and reinoculating the hypha. The culture medium has the advantages of reasonable component proportioning and high growth speed of hypha.

The invention relates to a processing method for tea flowers. The processing method comprises the following steps: picking the tea flowers, withering, carrying out fixation, drying and packaging. According to the method, a microwave water removing machine is utilized for rapidly finish fixation in short time; meanwhile, in a fixation process, a lot of water molecules are escaped and evaporated from the tea flowers so as to realize the primary drying aim; the color, the flavor, the shape and the taste of the fresh tea flowers can keep unchanged to the greatest extent and effective substances are kept to the greatest extent; the high-aroma and the high-quality tea flowers are prepared.

The invention discloses a freeze-dry process preparation method of a bulk vegetable egg flower soup base, and belongs to the technical field of vacuum freeze-dry processing of the vegetable egg flower soup base. Various vegetables and egg flower needed by the freeze-dried soup base disclosed by the invention are independently freeze-dried according to respective freeze-dry process curves, the seasonings which do not need to be freeze-dried are added according to the formulation of the soup base, and the mixture of the vegetables, the egg flower and the seasonings is packaged to obtain the bulk vegetable egg flower soup base, which is different from an original block type soup base. The vegetables are fresh in color and luster, and the egg flower and the seasonings are rewatered rapidly and more delicious in taste after the soup base prepared by using the method disclosed by the invention is brewed by using hot water; and simultaneously, experimental data and practical application data in large-scale production prove that at least 40% of energy consumption is reduced.

The invention discloses a brewing process of a health-care orange aperitif. The process includes the steps of: raw material selection and processing, smashing pulping, primary fermentation, post-fermentation, steeping, debittering, ageing, and clarification, etc. The process improves the overall quality of oranges in terms of color, fragrance and flavor. Especially, the smashing pulping method is employed to prepare the orange juice, the nutritional and medicinal ingredients in orange residue, mesocarp and orange pith are fully utilized, and also the obtained product has a golden color and a rich taste. Then, steeping of orange peels makes reasonable use of medicinal ingredients in the orange peels so as to endow the wine with the efficacy of promoting appetite and invigorating stomach, and meanwhile, the wine can be fresh, extremely cool, tasty, refreshing, and bright in color, so that the orange wine can have a unique style. In addition, through enzymolysis debitterizing, bitterness of the wine is improved to facilitate acceptance by people. Enzymolysis and low temperature clarification retain the original ingredients of wine, and simplifies the traditional clarification process utilizing gelatin, diatomite and the like. The obtained product meets the national GB15037-2006 standards for related fruit wine product quality indexes.

The invention provides a salted egg making method, mainly relating to a salted egg salting material and technology. Direct to the problems that the traditional salting method is easy to destroy taste, colour and lustre, yolk oil degree is low and the salted egg has peculiar smell, a method which slightly changes on the basis of the traditional material and adopts new technological process to operate is provided. The materials include duck eggs (or goose eggs), anise, cassia bark, pepper, green onion, ginger, salt and flavour liquor. The technological process includes: eggs are cleaned, eggs are soaked for 24 hours, spice is fried, the moisture on egg surface is wiped, the eggs are immersed in the flavour liquor, the egg surface is coated with the salt, the eggs are placed into a container, the spice fried to be eighty percent dry is spread into the container, and the container is sealed and stored in air tight for 20 days, thus the eggs can be taken out to eat. The salted egg made by the method provided by the invention has the characteristics of fresh colour and lustre, pure taste, strong fragrance, high yolk oil degree and high brilliance.

The invention discloses a method for planting houttuynia cordata in a greenhouse. The method for planting the houttuynia cordata in the greenhouse includes the steps of greenhouse building, planting and field management. By optimizing planting conditions and field management methods of the houttuynia cordata, the yield of the houttuynia cordata is obviously increased, stems are white and thick, the color is fresh, taste is crisp and tender, and the houttuynia cordata can be planted and harvested throughout the year.

The invention relates to a disperse yellow dye, in particular to a monoazo type composition dye which is suitable for dyeing and printing polyester fabrics and blended fabrics thereof. The dye comprises a component I which is 2-chloro-4-nitrophenylazo-N'-ethyl-3'-cyano -4'-methyl-6'-hydroxy-2'-pyridone and a component II, wherein the component II can be a component II-1 which is 4-nitrophenylazo-N'-ethyl-N'-cyanoethylaniline or a component II-2 which is 4-nitrophenylazo-N'-cyanoethyl-N'-ethyoxyl formylaniline; the ratio of the component I and the component II in percentages by weight is preferably 60-95% : 40-5% and 30-95% : 70-5%, thus a wider yellow spectrum space can be provided. In addition, the invention also contains a diffusant which is preferably MF or sodium lignin sulfonate. Theinvention has the advantages of high migration ability, high intensity, and the like and can better substitute for disperse golden yellow E-3RL (disperse yellow 23) which is forbidden at present.

The invention relates to the field of potato cultivation, in particular to a straw covering and no-tillage cultivation method of potatoes. The method comprises the following steps of (1) selecting a no-tillage paddy field as a potato planting field, and ditching the field and bedding; (2) selecting seed potatoes, sterilizing the seed potatoes, cutting the seed potatoes into blocks, dressing seed and performing bud forcing treatment; (3) during seeding, placing potato bud eyes downwards or laterally to be closed to the ground, placing the potato buds on dry bedding surfaces, covering the bedding surfaces with straws, wherein the thickness of the straw layer is 8 to 10cm, and uniformly covering the bedding surfaces to the sides of the field; (4) applying a high-quality decaying manure or compost nearby the seed potatoes; (5) performing field management, after seed potato seedlings are completely grown, applying thin human fecaluria or biogas slurry to the seed potatoes, and during a growing period, properly adding a fertilizer to the seedlings according to the status of the seedlings to promote growth, or spraying paclobutrazol to control the seedlings, keeping the field wet, and paying attention to prevention and control of diseases and insects; (6) harvesting at proper time. The traditional potato seeding method is changed into a potato placing method, the traditional potato digging method is changed into a potato picking method, potato blocks are not damaged, and the potatoes are fresh and tender in color and good in commodity.

The invention relates to a preparation process of honeysuckle tea. The preparation process comprises six steps of raw material collection, spreading for water removal, steaming for water removal, water removal with a roller, rolling for shaping, and baking for flavoring. The preparation process combines the three water removal ways, and can effectively remove green smell of fresh honeysuckle leaves and simultaneously promote aromatic substances to volatile, so that the honeysuckle tea leaves obtained from water removal are fresh and green in color, aromatic in smell, and free from burnt edges and burnt tips; and during the steaming for water removal, the green smell of the honeysuckle is promoted to discharge at a certain temperature and under certain pressure in a stewing process, the green smell is discharged out of a steam water remover through vacuumizing, the honeysuckle is under a negative pressure state due to vacuumizing, and then steam is filled in a circulating way to pressurize so as to completely discharge the green smell of the honeysuckle and to promote the aromatic substances of the honeysuckle to volatile at the same time. The honeysuckle tea prepared by the process not only has remarkable functions of clearing away heat and toxic materials, eliminating inflammation, sterilizing, relieving summer heat and restlessness, reducing blood pressure and the like, but also has a significant effect in low-temperature preparation; and meanwhile, the honeysuckle tea is sweet in mouthfeel, fresh in color, aromatic and intense in tea flavor, and easy to be popular in people.

The invention discloses lavender essential oil floral water and a preparation method thereof. The lavender essential oil floral water comprises components in percentage by weight as follows: 1%-5% of lavender essential oil, 0.3%-2% of menthol, 1%-5% of blumea oil, 0.3%-2% of eucalyptus oil, 0.3%-2% of borneol, 0.3%-2% of menthol crystal, 1%-10% of a wild chrysanthemum extract, 1%-10% of a honeysuckle extract, 1%-10% of a clove extract, 1%-10% of a lightyellow sophora root extract, 10%-20% of ethanol and the balance of deionized water. The preparation method comprises steps as follows: preparation of the wild chrysanthemum extract, preparation of the honeysuckle extract, preparation of the clove extract, preparation of the lightyellow sophora root extract, preparation of an organic phase and preparation of a finished product. The lavender essential oil floral water has a pure color and a mild and pleasant smell and also has a mosquito repelling function.

The invention relates to a white chicken bone soup and a preparation method thereof. The white chicken bone soup is prepared by taking fresh chicken skeleton as the main raw material, crushing and extracting so as to obtain an extraction liquid, separating the extraction liquid in a centrifugal mode so as to obtain a soup liquid and a fat phase, conducting vacuum concentration on the soup liquid so as to obtain a concentrated soup liquid, and further blending the concentrated soup liquid with the fat; and adding an emulsifying agent to homogenize after the blending so as to obtain a white chicken bone soup product. The white chicken bone soup prepared by using the preparation method is good in taste and bright in color; and not only the original color, fragrance and taste of the white chicken bone soup are maintained, but also the white chicken bone soup is good in instant dissolving capability and rich in nutritional ingredient.

The invention relates to the field of food processing, in particular to a processing method of an instant sirloin with a health care function of nourishing spleen and stomach. The processing method comprises the steps of cleaning, soaking with clean water, vacuum kneading, soaking seasoning, stewing seasoning, packaging and sterilizing, and when the sirloin is stewed, various health care herb ingredients with the exception of convention condiment can be added. The instant health care sirloin processed by the processing method has the characteristics of fresh color and delicate taste, retains full nutrition of beef, leads a person to endless aftertastes, and has health care functions of nourishing spleen and stomach, replenishing Qi and adjusting immunity at the same time.

The invention provides a tunnel drying system and drying method. The tunnel drying system comprises a circulating air duct, a circulating fan, a dehumidifying fan, a full-heat-exchanging core body and a heat pump unit. Materials to be dried are located between an indoor condenser and the air inlet side of an air duct A of the full-heat-exchanging core body. An evaporator is located on one side of an air outlet of the air duct A of the full-heat-exchanging core body. The air outlet of the air duct A of the full-heat-exchanging core body communicates with an air inlet of an air duct B of the full-heat-exchanging core body. The humidifying fan is located at the air outlet position of the air duct B of the full-heat-exchanging core body. After air of the air outlet side of the circulating fan passes through the indoor condenser and the materials to be dried in sequence, part of the air directly returns to the air inlet side of the circulating fan, and part of the air returns to the air inlet side of the circulating fan after passing through the air duct A of the full-heat-exchanging core body, the evaporator, the air duct B of the full-heat-exchanging core body and the dehumidifying fan. The tunnel drying system is low in cost, free of pollution and high in heat energy utilization rate, and is not influenced by environment.

The invention discloses folium artemisiae argyi floral water and a preparation method thereof. The folium artemisiae argyi floral water is composed of the following components by the weight percentage: 0.3-2% of menthol, 1-10% of a folium artemisiae argyi extract, 0.3-2% of folium eucalypti oil, 0.3-2% of borneol, 0.3-2% of menthol essence, 0.5-5% of a wild chrysanthemum extract, 0.5-5% of a honeysuckle extract, 0.5-5% of a clove extract, 0.5-5% of a radix sophorae flavescentis extract, 10-20% of ethanol, and the balance deionized water. The preparation method comprises the steps: preparation of the folium artemisiae argyi extract, preparation of the wild chrysanthemum extract, preparation of the honeysuckle extract, preparation of the clove extract, preparation of the radix sophorae flavescentis extract, preparation of an organic phase, preparation of an aqueous phase and preparation of the finished product. The folium artemisiae argyi floral water is fresh in color and soft and pleasant in smell, has a mosquito repellent function, and also has good effect on treatment of insect bite dermatitis.

The invention discloses a preparation method of a dendrobium officinale lozenge. The preparation method comprises the following steps of ultrasonically processing fresh dendrobium officinale lozenge strips; taking out and drying in the air; crushing the fresh dendrobium officinale lozenge strips together with water in a mass ratio of 1: (10-15) for 3 to 5 minutes; emulsifying for 25 to 35 minutes; performing ultrasonic cell wall breaking, wherein the ultrasonic frequency is 20 to 25kHz, the slot time is 2 to 4 seconds, the ultrasonic processing needs 2 to 4 seconds, and the whole process needs 50 to 70 minutes; freezing at an ultralow temperature of -50 to -35 DEG C; and carrying out vacuum sublimation and drying for 24 to 36 hours to obtain the lozenge. According to the preparation method of the dendrobium officinale lozenge, mechanical crushing and ultrasonic cell wall-breaking enable sped-up release of effective ingredients of dendrobium officinale, and the obtained lozenge can contain 60% of dendrobium polysaccharides. The dendrobium officinale lozenge has bright color and luster, and aromatic flavor, just melts in the mouth, tastes great, is long in shelf line, and enables the effective ingredients of dendrobium polysaccharides to be fully absorbed by a human body, and thus the bioavailability of dendrobium polysaccharides can be greatly improved.

The invention relates to the field of planting of vegetables and fruits and provides a germination-accelerating culture technology of peanuts. The technology comprises the steps including (a) manual selection of raw material seeds, (b) soaking of the superior seeds, (c) germination acceleration in a thermostat, (d) seed sowing, and (e) seedling culture management, wherein products can be obtained within eight to ten days. Through formulation of standardized production with the technology provided by the invention, peanut sprouts are improved correspondingly in yield and quality, so that market competitiveness of the peanut sprouts is enhanced; secondly, mine field rocks and perlite used as nutrition materials are obtained through mass production of local enterprises; the cost is low; and the product with a fresh and tender color and a crisp and delicious taste is a green and healthy ecologic food.

The invention provides a method for processing a high-grade and high-quality chrysanthemum beverage. The method comprises the following steps of: killing green of high-quality feverfew or buds (chrysanthemum buds), which serve as raw materials, by a wire mesh belt steam heat green killing machine with steam and hot air, and then heating, dewatering and drying the processed high-quality feverfew or buds in a closed container with vacuumizing, refrigerating and heating functions under a certain vacuum degree and a certain refrigeration condition until the moisture content of the dried feverfew or buds is less than or equal to 10 percent. The chrysanthemum beverage product keeps more effective substances such as flavones and has the advantages that the color and the form are natural, fresh and live, the fragrance is mellow and rich, the flavor is purely sweet and the quality is high.

The invention relates to an automatic production line for fresh bamboo shoots. The production line comprises a horizontal feeding conveyor (1), a first climbing feeding conveyor (2), a closed continuous bamboo shoot boiling box (3), a cooling tank (4), a second climbing conveyor (5), a scrubbing tank (6), a climbing type thinning conveying cleaning machine (7), an overturning cleaning mechanism, asilk wool removal cleaning tank (9), a bubble cleaning tank (10) and a water filtering conveyor (11). Accordingly, continuous automatic production of the whole process of bamboo shoot pre-boiling, cleaning, impurity removing is achieved, the fresh bamboo shoots obtained through production can keep fresh color and tender and crisp mouthfeel, manual intervention is basically not needed in the wholeproduction process, time and labor are saved, and the production line is safe and sanitary and meets the food sanitation requirements.

The invention discloses rose essential oil floral water and a preparation method thereof, wherein the rose essential oil floral water comprises components with percentage by weight: essential oil 1-5%, menthol 0.3-2%, blumea oil 1-5%, eucalyptus oil 0.3-2%, borneol 0.3-2%, menthols 0.3-2%, chrysanthemum indicum extracts 1-10%, honeysuchle elowers extracts 1-10%, clove extracts 1-10%, matrine extracts 1-10%, ethyl alcohols 10-20% and residual deionized water. The method for preparing the rose essential oil floral water comprises steps: preparation of the chrysanthemum indicum extracts, preparation of the honeysuchle elowers, preparation of the clove extracts, preparation of the matrine extracts, the preparation of organic phases, preparation of water phases and preparation of finished products. The rose essential oil floral water is pure and fresh in color and soft and pleasant in odor, and has mosquito repellent function simultaneously.

The invention provides a spicy day-lily flower bean curd sheet which is characterized by being made from, by weight, 150-200 parts of bean curd sheets, 110-120 parts of day-lily flowers, 40-60 parts of needle mushrooms, 40-60 parts of sour asparagus beans, 30-50 parts of chilli sauce, 10-15 parts of sour mangoes, 10-15 parts of cucumbers, 50-60 parts of white gourd peel, 50-60 parts of watermelon peel, 50-60 parts of Wuhu coriander, 5-8 parts of fresh polygonatum kingianum, 8-10 parts of water chestnuts, 3-5 parts of celery, 20-40 parts of carrots, 10-16 parts of hawthorn fruits, 10-15 parts of salt, 14-15 parts of fresh pod peppers, 20-30 parts of sesame oil, 30-40 parts of honey, 23-26 parts of olive oil, 20-25 parts of baijiu, 2-3 parts of grape leaves, 1-2 parts of rhizoma nardostachyos, 1-3 parts of mint leaves, 2-3 parts of apple vinegar, 4-6 parts of white sugar, 4-8 parts of minced hawthorn fruits, 20-30 parts of seasonings, 14-16 parts of chicken essence, 14-15 parts of flaxseed oil and a proper amount of water. The spicy day-lily flower bean curd sheet has the advantage that pickled vegetables made from day-lily flowers, needle mushrooms, bean curd sheets, polygonatum kingianum and various auxiliary materials is characterized by being simple in making technology, suitable for industrial production, rich in nutrient, tender in color, smooth, crisp, tasty, spicy but does not make people be inflamed and slightly sour. Research shows that the spicy day-lily flower bean curd sheet is highly praised in the market in the aspects of product taste and the like.

The invention relates to the field of food processing and concretely provides a method for processing stewed medlar health care sirloin. The method comprises the steps of cleaning, soaking, vacuum kneading, stewing seasoning, package and sterilization. Conventional seasonings are added during the stewing, and health care traditional Chinese herbal medicine ingredients are also added. The instant sirloin processed by the method provided by the invention has the characteristics that the color is fresh, the mouth feeling is fine and smooth, all nutrition of the beef is maintained, and the aftertaste is long and mellow after the eating. Meanwhile, the sirloin also has the health care functions of tonifying qi and blood and regulating the immunity.

The invention discloses a preparation method of sour chopped chili. The preparation method comprises the following steps of (1) adding a proper amount of salt in cold water, then boiling the water, the water accounting for 20%-30% by volume of a jar, cooling the water thoroughly and filling the jar with an edge mouth with the cooled water; (2) washing fresh chili, removing stalks and stems and picking rotten chili out and drying the chili in the sun or shade for use; (3) washing ginger and peeled garlic and drying the ginger and peeled garlic in the sun or shade for use; (4) putting the chili, ginger and garlic into the jar with the edge mouth and immersing for 10-30 days; (5) fishing the chili, ginger and garlic out, chopping the chili, ginger and garlic, adding a proper amount of salt, and mixing with stirring; and (6) sealing for storage. The processing method is reasonable, without adding any preservative. The sour chopped chili is purely natural and beneficial to health.

The invention relates to natural cedrela sinensis powder and a preparation method thereof. The natural cedrela sinensis powder is a green powder product which is prepared from fresh cedrela sinensis serving as a main raw material. The invention also provides the preparation method for the natural cedrela sinensis powder. The method comprises the following steps of: cleaning, cutting into sections, performing color protection, pulping, performing colloid mill, performing secondary treatment, blending, homogenizing, sterilizing, concentrating, drying, collecting powder, sieving and packaging. The prepared cedrela sinensis powder is good in mouthfeel, fresh in color, high in instant performance and abundant in nutritional ingredients, and keeps the original color, fragrance and taste of the fresh cedrela sinensis.

The invention relates to the technical field of food processing, in particular to a preparation process of a sauced pork hock and the sauced pork hock. The preparation process comprises the followingsteps: removing all pig hair form a pork hock; deboning; slitting muscles; adding sauce for saucing; binding for forming; steaming and boiling; vacuumizing and packaging; and refrigerating or steam sterilizing. The preparation process of the sauced pork hock develops a new approach for sauced food hot processing production, breaks through the limitation that sauced foods only can be ate in a coldsauced way, fills in the blank of hot-sauced foods, and realizes the purpose that sauced foods can be ate no matter the sauced foods are cold or hot.

The invention discloses a production method and purpose of photocatalysis nanometer active water. The production method comprises preparing photo-catalytic material on a solid media and immersing the photo-catalytic material in water, irradiating with ultraviolet light to lead the water to produce free radical and outputting the photocatalysis nanometer active water. The invention is used for plant protection, tap water for living, dealing recycle water, treating sewage and the like, is also capable of being utilized in medical treatment and health care. The free radical in the photocatalysis nanometer active water is capable of entering human body and animal body to directly kill bacterium, microorganism and viruses, establishing an artificial immune system to prevent and treat various diseases. The photocatalysis nanometer active water does not include any chemical composition, is nontoxic, has no harm to human body and animal body, and can be used for a long term. The invention can prevent and treat diseases by means of aerosol, injection, oral administration and target-oriented drug delivery, can cure various diseases like tracheitis, hepatitis B, HIV, lupus erythematosus, influenza and bird flu and the like which are caused by bacteria and viruses. Simultaneously, the effects of cleaning focus and preventing cancer are perfect. The production method of the photocatalysis nanometer active water is simple, low in cost, and easy to spread and use.